Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons melted coconut oil
  • 1/4 cup coconut sugar
  • 1 medium ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup flaxseed meal
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups rolled oats, gluten free if desired
  • 1 tablespoon chia seeds
  • 1/2 cup frozen or fresh blueberries
  • 1/4 cup chopped walnuts

Instruction

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
  • In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. 
  • Next fold in flaxseed meal, almond flour, baking soda, cinnamon and salt and mix until a thick dough forms. 
  • Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries and walnuts.
  • Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet. 
  • Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 8 big cookies.